Well, here’s a recipe that just screams August for you!
These cute little sweeties are the cupcake of the pie world. I mean…why make just one big pie when you could make a dozen irresistible mini ones? I’ve always had a fascination with miniature things, personally. Both petite fours and baby shoes make me cry of joy. And the miniature fake food that used to come with American Girl dolls? Don’t even get me started.
For the filling, I just used a bag of Trader Joe’s mixed frozen berries—the same kind I use sometimes in my morning smoothies. It’s basically just a mix of frozen cherries, blueberries, raspberries and blackberries. You could totally use all one kind of berry or just use fresh. I’m all for fresh berries but sometimes the $$ of frozen wins.
And the crust? It’s just puff pastry. Let’s face it, sometimes frozen berries and puff make our lives that much easier. I’m only human, after all!
These are a great activity for little hands to take part in, too. Have your kids seal down the edges of the puff pastry after you’ve spooned in some berry filling. I love how perfectly portioned these little guys are!
Serve with vanilla ice cream or gelato, or pack into brown bag lunches for a back-to-school treat.
Is it really time to go back to school?
Can I go, too?
Mixed Berry Hand Pies
makes 12 small pies
1 box frozen puff pastry, defrosted in fridge
1 16-oz bag frozen mixed berries
juice of 1 lemon
1/2 cup sugar + more for sprinkling
2 T cornstarch + 2 T cold water
1 egg + 1 T warm water
Whisk together the cold water and cornstarch in a small bowl until all the cornstarch is dissolved. Set aside.
Combine the berries, lemon juice and sugar in a saucepan and heat over medium high on the stove. Once the berries have burst and the mixture has started to simmer, slowly drizzle in the cornstarch/water and stir constantly while bringing up to a boil. Boil until thick, about 4-5 minutes. Remove from heat and let cool while you prepare the pastry.
Preheat oven to 375.
Working with one piece of puff pastry at a time, roll out to smooth edges and then slice into six equal sized squares. Place squares on a lined baking sheet.
Place 1-2 tbsp berry mixture onto half of the pastry. Carefully fold over pastry and pinch all edges together well. Make three small slits into the top of each.
Whisk together the egg and water well then brush on each pie. Sprinkle a teaspoon of sugar over each.
Bake for 30 minute until golden brown.
Good things come in small packages.